Broccoli Spring Rolls with Almond Dipping Sauce Recipe
By January 30, 2013 Published:
· Yield: 4 Servings
· Prep: 15 mins
Simple refreshing and oh so delicious. These spring rolls will remind you of why raw foods are so important. The healing properties of broccoli, onion and nuts combine the create a crunchy, satisfying summer snack. Serve these with a simple miso soup for an Asian inspired dinner.
4-6 No Size spring roll wrappers rice paper
2 stalk broccoli shredded or julienned
1 medium carrot(s) shredded or julienned
1 cup cellophane noodles cooked
1/2 cup pea sprouts
1/4 bunch cilantro
1/2 medium bell pepper red, sliced thinly
3 No SIze onions(s) green, sliced lengthwise
1/4 cup almond butter freshly ground
2-3 tablespoon water
2 teaspoon vinegar rice wine
1 teaspoon honey
1 clove garlic minced
1 teaspoon ginger fresh, minced
1. Combine the ingredients for the sauce in a bowl and set aside.
One by one, add the wrappers to a pan of cool water, allowing the water the cover each wrapper before adding the next one. Soak the wrappers for about 30 seconds or more until soft and then remove all wrappers from the water. Place them on a clean wet towel.
Arrange the veggies and noodles on top of each wrapper and roll, leaving the ends open.
Slice in half and serve with the sauce.
TIPS AND NOTES: Try adding grilled shrimp or chicken in these for some extra
1 bunch kale
1 tablespoon olive oil
1 teaspoon seasoned sea salt
1.Preheat oven to 350 degrees (175 degrees C). Line a cookie sheet with parchment paper.
2.With a knife or kitchen shears remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner.
3. Drizzle kale with olive oil(I used garlic infused olive oil) and sprinkle with seasoned salt.
4.Bake until the edges turn brown, crisp, but not burnt…10-15 minutes.
In a bowl combine:
2 cups spelt flour
2 teaspoons baking powder
1/2 teaspoon cream of tartar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup olive oil
Add 3/4 cup water or rice milk
Mix until just combined
Drop onto greased cookie sheet
Bake 450 degrees for 15 min.
(not a fluffy biscuit, but great with a diet restriction)
Walnut Pate Recipe
- 1 cup walnuts
- 1/2 cup minced shallots
- 1/2 cup unsalted butter (organic)
- 1/4 pound shiitake mushrooms, chopped
- 1/4 pound crimini mushrooms, chopped
- 1/4 pound portobello mushrooms, chopped
- 1 tablespoon roasted garlic puree
- 1/4 cup chopped fresh Italian parsley
- 1 tablespoon chopped fresh thyme
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
- 2 tablespoons extra-virgin olive oil
1.Preheat oven to 350 degrees F (175 degrees C). Spread walnuts in a single layer on a cookie sheet. Toast for 10 minutes, or until fragrant and lightly browned.
2.In a large saute pan, cook shallots in butter over medium heat until translucent. Then add chopped mushrooms, garlic, parsley, thyme, salt, and pepper. Cook, stirring often, until most of
3.Process toasted walnuts and olive oil in a blender or food processor until mixture forms a thick paste. Spoon in
4.Pack mixture into well-oiled ramekins or bowl. Cover with plastic wrap, and refrigerate for a few hours or overnight.
And walnut pieces make great salad toppings, especially with a bit of Amish blue cheese chunks. Or simply mix a bunch of organic raisins with walnut pieces and munch as a snack food.
Balsamic Black Bean Dip
1 can black beans (15 ounces), rinsed and drained (about 2 cups)
2 Tablespoons chopped red onion
2 Tablespoons balsamic vinegar
1 medium garlic clove, crushed
1 Tablespoon orange juice
Salt and freshly ground pepper
1 small red cabbage
Rinse and drain the black beans. Place in a blender or food processor with the onion, balsamic vinegar, garlic and orange juice. Blend until smooth. Add salt and pepper to taste.
Slice off the bottom of the cabbage so that it sits flat. Slice two inches off the top, and hollow out the center. Spoon the dip into the cabbage and refrigerate. To serve, bring to room temperature. Serves 10.
THE BEST HOMEMADE SALSA
10 cups peeled chopped and drained tomatoes (see note)
3 cups chopped onion
1 ¾ cups chopped red or green bell peppers
2 jalapenos, finely chopped, membranes and seeds removed (can use more, 2 peppers makes salsa mild)
7 cloves garlic, finely minced
2 ½ tsp ground cumin
2 ½ tsp coarsely ground black pepper
2 ½ tablespoons of pickling salt or course salt
1/3 cup chopped fresh cilantro
1 ¼ cups apple cider vinegar
16 oz tomato sauce
Combine all ingredients in a large pot and bring to a boil. Reduce heat and simmer for 10 minutes, stirring often
Fill sterilized pint-size canning jars within ½ inch from top. Wipe the rim of the jar clean and seal with a lid and ring
Process in a water or steam canner for 15 minutes
Remove the jars carefully and let cool to room temperature.
The exact weight of the tomatoes will depend on the variety you use. I used a mixture of my garden tomatoes. I didn’t use a water bath and bowl of ice water to peel tomatoes; instead, I cut the tomatoes in half and placed them cut side down on a large baking sheet (in a single layer). I broiled them for 4-5 minutes until skins began to pucker. Once removed from oven the skins will wrinkle and peel right off, with easy cleanup.
For easy and fast chopping, I put garlic, onions, red peppers and jalapenos into a food processor and chopped until desired size.
This recipe can be doubled